Season and sear the tomahawk ribeye

• Pat the ribeye dry and season generously with salt and black pepper.
• Heat olive oil in a frying pan over high heat and sear the ribeye on all sides until deeply browned.
• Transfer the meat to a tray and brush it all over with Dijon mustard.
• Chill the ribeye in the fridge while preparing the filling.

Make the mushroom duxelles

• Pulse the mushrooms in a food processor until finely chopped.
• Melt the butter in a frying pan and sweat the shallots and garlic.
• Add the mushrooms and thyme and cook until all the moisture has evaporated.
• Season and spread the duxelles on a tray to cool completely.

Wrap the beef

• Lay the prosciutto slices overlapping on a sheet of cling film.
• Spread the cooled duxelles evenly over the prosciutto.
• Place the chilled ribeye on top and roll it tightly using the cling film.
• Twist the ends to seal and chill until firm.

Encase in puff pastry

• Roll out the puff pastry into a rectangle large enough to wrap the beef.
• Brush the edges with egg wash and wrap the pastry around the beef, sealing the seams well.
• Trim any excess pastry and brush the whole surface with egg wash.
• Score the top lightly and sprinkle with flaky salt.

Bake and rest

• Preheat the oven to 200 °C.
• Place the Wellington on a baking tray and bake until the pastry is golden and the centre reaches 52 °C.
• Let it rest before carving.